Old-Fashioned Chicken Breast with Velvety Sauce

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Ingredients

• 1 whole chicken
• Salt
• Pepper
• Olive oil
• Sage (or rosemary or thyme)
• Butter
• Wine or water
• Potatoes
• Green onions

Instructions

1. Remove the wishbone from the chicken and cut off the wings, legs, and thighs.
2. Cut the breast meat off the bone, peel off the tenderloin, and cut through the shoulder joint to create an airline breast.
3. Brine the chicken in a solution of water, salt, and sugar for 1-2 hours.
4. Blot the chicken dry and season with pepper.
5. Heat olive oil in a cold pan and add the chicken, skin side down.
6. Brown the chicken on both sides and add crushed garlic cloves and sage.
7. Melt butter in the pan and baste the chicken with it.
8. Roast the chicken in the oven at 400°F until the internal temperature reaches 160°F.
9. Deglaze the pan with wine or water and add resting juices to make a velvety sauce with cold butter.
10. Boil potatoes until fork-tender, drain, and mash with butter, garlic, and green onions.
11. Carve the chicken and serve with the velvety sauce and mashed potatoes.

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